Cookery for the Hospitality Industry

Cookery for the Hospitality Industry

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This is a professional cookery and catering textbook developing the blend of a broad-based cookery text with attention to specific Australian issues. This new edition incorporates a rearrangement of the contents to follow the National Curriculum outline, a recognition of the changing culinary tastes of Australia in the range of recipes is included as well as updated tables of meat cuts and a chapter specifically devoted to occupational health and safety issues.
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Product details

  • Paperback | 472 pages
  • Hodder Headline Australia
  • Hodder Headline Educational
  • Sydney, Australia
  • 3rd edition
  • glossary, index
  • 0340593946
  • 9780340593943

Table of contents

Catering hygiene; occupational health and safety; kitchen organization; menu planning; nutrition; cost control in the commercial kitchen; methods of cookery; preparing for service - the mise en place; larder and buffet; sauces; soups; egg dishes; rice and pasta; seafood; meat; poultry; vegetables and fruit; sweets and pastries; chesse. Appendix 1 - gastronome containers; appendix 2 - Australian native foods.
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